Traditional O-dango Recipe

2022-11-04

By Japanese Foodie

Japanese Cuisine

Dessert

Make a delicious Japanese sweet with this easy recipe for O-dango. Using sweet rice flour and filling made of red bean paste, this chewy and sweet dessert is perfect for any occasion. 

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A traditional Japanese appetizer made from rice flour formed into small balls, typically served with a sweet or savory topping. The origin of o-dango is not clear, but it is believed to have originated in the Kansai region of Japan, specifically in the ancient capital city of Kyoto. 

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O-dango is a type of mochi, a Japanese sweet made from glutinous rice, and is similar in texture and consistency to a dumpling. 

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The rice flour is mixed with hot water to form a sticky dough, which is then shaped into small balls and either boiled or grilled. 

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O-dango is also an essential component of many Japanese festivals, where it is often served on skewers and grilled over an open flame. It is a popular treat during the springtime cherry blossom season and is often enjoyed while viewing the blossoms.

Pitfalls on O-dango 

 Achieving perfect texture: O-dango must have a soft and chewy texture on the inside while being crispy on the outside, which can be difficult to achieve in the same bite.

 Proper mixing of ingredients: the right balance of glutinous rice flour and water or soy milk is crucial to create a smooth and elastic dough for the balls.

 Consistent shaping: the balls need to be consistently shaped to ensure even cooking and overall presentation of the dish.

 Cooking evenly: O-dango should be cooked gently, in simmering water, for even cooking throughout and to prevent them from falling apart.

 Incorporating flavor: while traditionally served with a sweet soy sauce-based glaze, O-dango can be embellished with various flavors such as matcha, red bean paste, or yuzu, requiring extra skill and experimentation.

Ingredients

• 1 cup mochiko (sweet rice flour)

• 1/2 cup water

• 1/4 cup sugar

• 1 tsp matcha (green tea powder)

• 4-5 red bean paste (anko) balls

Instructions

1. In a mixing bowl, combine mochiko, water, sugar, and matcha powder.

2. Mix until a dough is formed.

3. Divide the dough into 4-5 equal pieces.

4. Roll each piece into a ball.

5. Flatten each ball and place a red bean paste ball in the center.

6. Seal the dough around the filling and roll into a ball again.

7. Bring a pot of water to boil.

8. Add the o-dango to the pot and cook for 3-4 minutes, or until they float to the surface.

9. Remove the o-dango from the pot and place them in a bowl of ice water.

10. Serve chilled as a dessert or snack.

Preparation Time 20 min

Cook Time 10 min

Total time 30 min

Nutrition Facts

Calories: 150

Fat: 0 g

Saturated Fat: 0 g

Carbohydrates: 36 g

Fiber: 2 g

Sugar: 16 g

Protein: 2 g

Regional Ingredients Variations of O-dango 

Kyoto, they make O-dango with a sweetened soy sauce glaze and serve it with a sprinkle of kinako (roasted soybean flour), creating a dish known as "O-dango with Kinako".

Tokyo, they serve O-dango with a savory broth made from dashi (Japanese soup stock) and soy sauce, creating a dish known as "O-dango in Broth".

Kansai, they stuff O-dango with fillings such as sweet azuki bean paste or sesame paste, creating a dish known as "Anko O-dango" or "Goma O-dango".

Okinawa, they use purple sweet potatoes to create a colorful O-dango and serve it with a sweet citrus syrup, creating a dish known as "Beni-imo O-dango".

Tohoku, they mix grated mountain yam with the rice flour and water used to make the O-dango, creating a sticky and chewy texture, and serve it with a miso-dashi broth, creating a dish known as "Yamaimo O-dango".

Indulge in the flavors of traditional Japanese sweets with this delicious and chewy O-dango dessert. Share your photos on social media using the following hashtags #Odango #Shikoku #Japanesesweets #redbeanpaste #mochi #yum